Method

Step 1

Combine mince, ginger, chilli, garlic and half the coriander in a bowl. Roll level tablespoons of mixture into balls. Heat oil in a large saucepan over medium-high heat. Cook meatballs, in batches, for 2 to 3 minutes or until browned all over. Place on a large plate.

Step 2

Add curry paste to pan. Cook for 1 minute or until fragrant. Add coconut milk and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until thickened and reduced slightly.

Step 3

Return meatballs to pan with lime juice, fish sauce, sugar and beans. Cook, covered, for 5 minutes or until beans are tender and meatballs are cooked through. Remove from heat. Stir in basil and remaining coriander. Serve with rice.

Low carb

Lower gi

Nutrition

3015 kj

Energy

40.1g

Fat Total

24.3g

Saturated Fat

4.3g

Fibre

48g

Protein

121mg

Cholesterol

1694mg

Sodium

39.4g

Carbs (total)

All nutrition values are per serve

Notes

Curry pastes vary in heat so add the amount the product recommends on the pack.

You can substitute with this recipe – brown sugar for the palm sugar and mint or basil for the Thai basil.

Prepare in advance: Make step 1. Store in an airtight container, between sheets of baking paper, and keep for up to 2 months.

Author: Liz Macri & Emma Braz

Image credit: Al Richardson & Andrew Young

Publication: Super Food Ideas

This recipe features in

comments & ratings

Shop this week's catalogue now

A note about relevant advertising

We collect information about the content (including ads) you use across this site and use it to make both advertising and content more
relevant to you on our network and other sites. This is also known as Online Behavioural Advertising. You can find out more about our
policy and your choices, including how to opt-out
here.